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Chocolate lovers, here is a super delish vegan version of your favourite chocolate cupcakes. I call these the ‘Crazy Chocolate Cupcakes’ for the reason that these rise without any effort of beating/folding the batter. The secret behind this is the use of white vinegar, which reacts with the baking powder to give it the desired fluffiness and sponginess.

I made these for my family and everyone loved the spongy, melt-in-the-mouth cupcakes. Since these turned out to be perfect for me, I decided to share the recipe with you all, with some handy tips and suggestions from my experience of baking these.

Pour a cup of water to the bowl and mix all the ingredients well to form a smooth batter

Fill the greased/lined cupcake moulds up to ¾ of their depth/height and place them in the preheated oven and bake for 15-20 minutes

Check after 15minutes with a toothpick, if it comes out clean the cupcakes are baked. If not, bake for 5-10 more minutes

Repeat the process with the remaining batter to make more cupcakes

Let the cupcakes completely cool down

Decorate with chocolate spread, nuts and gems

Tips:

This recipe makes around 15 cupcakes with the entire batter, but the numbers may vary depending on the size of your cupcake moulds

In case you do not wish to make an entire batch of 15-20 cupcakes, reduce the quantity of ingredients provided in the recipe to half each

Try using lesser chocolate powder if you don’t like a slight bitter taste in the cupcakes

Some recipes suggest using baking soda instead of banking powder for extra rise after getting mixed with vinegar. But believe me it will make the cupcakes bitter. So stick to using baking powder

Let the cupcakes completely cool down before frosting or serving for best taste

These cupcakes are very spongy in themselves. However, to make them more chocolaty, sweeter and gooier, before putting the frosting make perforations with a toothpick and pour some Hershey’s chocolate syrup and then layer with chocolate spread

* The chocolate spread frosting is a super quick and healthier substitute for the buttercream frosting, primarily for the time challenged and health conscious, respectively :).

**Rostaa is an Indian brand and more economical than Nutella. It uses Belgian chocolate with a dash of Hazelnut flavour. I liked the taste and would not mind trying it the next time, but surely nothing beats the taste of Nutella.

This is in continuation to my post yesterday, wherein I shared the recipe for making an Eggless Chocolate Cake and all my hard work paid off when the resulting cake was fabulously fluffed and spongy.

The whiff in the air that a freshly baked cake leaves is absolutely irresistible. I just always want to cut the warm cake into slices, put some Hershey’s chocolate sauce and roasted nuts and eat it to get that melt-in-the-mouth feeling….mmmmm..:)

But, I had different plans that required the entire cake to be ‘saved’ and put aside to be cooled down. Then I started making the frosting for the cake.

As some of us were discussing yesterday, patience is the key to the frosting part, be it waiting for the cake to cool down to giving the final touches while icing the cake (an attempt to make a neatly wrapped delicious looking cake :)).

Usually I use a chocolate butter cream frosting for all my cakes because everyone at my home loves chocolate like mad ;). But this time I wished to make a contrasting frosting, as in white on chocolate brown, to make it look visually more appealing. I personally love the look of the white vanilla frosting placed neatly in the layers of the chocolate cake when sliced. 🙂

The final look of my vanilla butter cream frosting wrapped eggless chocolate cake (wow…sounds to tempting) is here for you. After wrapping this cake in the frosting, I dusted some grated Dairy Milk Chocolate on the top and sides of the cake and then to give a little colour to the too plain look of the cake, I decorated it with some Cadbury Gems on the circumference.

Vanilla Buttercream Frosting on Eggless Chocolate Cake

Vanilla Buttercream Frosting on Eggless Chocolate Cake

And for those of you who wished to see the sponginess of the cake from the inside, here’s the pic of the sliced cake. The contrasting frosting sits pretty in between the layers, making me happy with the final outcome.

My love for baking cakes keeps growing and I desperately wait for the next birthday or another celebratory day in my family, when I can bake my next cake.

I personally believe that eggless cakes when compared with the egg based ones are spongier, rise higher, and are absolutely scrumptious. My family drools over the cakes I bake, so I have lots of testimony vouching for Cakes with a Green Dot. 🙂

Today I am going to share with you my recipe for a basic eggless chocolate cake.

Freshly Baked Chocolate Cake: Fabulously Risen, Spongy and Smells of Chocolate and Vanilla All Around

Ingredients:

1 tin condensed milk

2 ½ cups plain flour

½ tsp baking powder

1 tsp baking soda

½ or ¼ cup vegetable oil

1 tsp vanilla extract

1 cup warm water

1-2 tbsp sugar

1 heaped tbsp cocoa powder

Pinch of salt

Initial Preparations:

Warm Water in a Vessel

Grease the baking tin and dust with plain flour

Preheat the oven at 180⁰ C

Method:

Put condensed milk, oil, sugar and vanilla essence in a pan

Mix/blend the ingredients to ensure all the ingredients are combined well

Sieve a mix of plain flour, baking powder, baking soda, and cocoa powder a few times, to ensure all the dry ingredients are mixed well

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